Best 6 Make Ahead Coleslaw Recipes
If you're looking for a delicious and convenient side dish to make ahead for your next party or gathering, coleslaw is an excellent option. With its crisp texture, tangy dressing, and refreshing flavors, coleslaw is sure to be a hit with your guests. The best part about make-ahead coleslaw is that it can be prepared in advance and refrigerated for later use, making it a perfect dish for busy hosts or hostesses. Whether you prefer a classic coleslaw recipe or something a little more unique, there are many variations to choose from, each with its own distinct taste and appeal.
Here are our top 6 tried and tested recipes!
SERIOUSLY GOOD HOMEMADE COLESLAW
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 25m
Yield Makes approximately 10 servings
Number Of Ingredients 10
Steps:
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg
COLE SLAW THAT KEEPS
This Cole Slaw that Keeps is an easy recipe to prepare.
Provided by Stephanie Manley
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.
Nutrition Facts : Calories 406 kcal, Carbohydrate 37 g, Protein 2 g, Fat 28 g, SaturatedFat 2 g, Sodium 417 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
MAKE AHEAD, OVERNIGHT COLESLAW RECIPE
Steps:
- Thinly chop or slice the cabbage, carrots, and pepper.
- Add salt and sugar and mix well.
- Combine hot water, oil, and vinegar and pour over the vegetables.
- Mix together and let sit for a bit at room temperature.
- Fill the coleslaw into jars or airtight containers
- Refrigerate overnight. Taste best after 24 hours.
OVERNIGHT COLESLAW
This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too. -Fern Hammock, Garland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
MAKE-AHEAD COLESLAW
A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. It's nice to rely on do-ahead dishes like this when feeding a crowd. -Andrea Hutchison, Canton, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 20 servings.
Number Of Ingredients 16
Steps:
- In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.
Nutrition Facts :
VERY GREEN COLESLAW WITH GRILLED POBLANOS
Either you hate coleslaw or it's a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor. It does wonders for a barbecue staple.
Provided by Nicole Taylor
Categories dinner, lunch, condiments, salads and dressings, slaws, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
- Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
- Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.
Tips:
- Choose the right cabbage: Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a mix of both. Make sure the cabbage is fresh and crisp.
- Shred the cabbage thinly: This will help the coleslaw absorb the dressing better.
- Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your coleslaw, such as carrots, celery, onions, and bell peppers.
- Make your own dressing: There are many different recipes for coleslaw dressing, so you can find one that suits your taste. Be sure to use fresh ingredients and adjust the amount of mayonnaise or vinegar to your liking.
- Let the coleslaw chill before serving: This will allow the flavors to meld and the cabbage to soften slightly.
Conclusion:
Coleslaw is a versatile dish that can be enjoyed as a side dish, a topping for sandwiches or tacos, or even as a main course. With so many different variations, there's sure to be a coleslaw recipe that everyone will love. So next time you're looking for a quick and easy dish to make, give coleslaw a try!
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